Tips on How to Make Ice Cream: Questions & Answers

Gelato Spoons

For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.

I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!

-david


Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.

However because to the number of inquiries, please keep in mind…

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.

-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.

-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.

-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.

  • Recipes to use up leftover egg whites

  • How long does ice cream last?

  • Tips for making homemade ice cream softer

  • Recommended equipment to make ice cream

  • Vegan Ice Cream Books

  • Recipes to use up leftover egg whites

  • Making ice cream without a machine

  • The ice cream shops of Paris

  • Meet your maker: buying an ice cream machine

  • Compendium of recipes for ice creams & sorbets

  • What is gelato?

  • How to make the perfect caramel

  • Let’s Make Ice Cream!

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    382 comments

    • great, thanks so much – any alcohol you specifically would or would not recommend?

    • Hi David – I just wanted to let you know that I ended up using Cachaça (Leblon brand) for the watermelon sorbet, and I think it’s actually the perfect complement to the juicy melon and lime. Thanks again for the great recipes!

    • Hi, David!
      Funny enough, I have another question about watermelon sorbet. Instead of blending everything together, I decided to press the pulp in a cheesecloth, so I would be able to get only the pure juice.
      Since I’ll have only the juice, without pulp, I do believe I’ll need some alcohol, and I thought of adding some red wine. What do you think of this combination, and, in this case, how much wine should I add, for about 1 quart juice?

    • Okay so I go to school at johnson and wales as a baking pastry student, a bunch of my friends are culinary students and they have to take beverage service. Somehow as a part of this class they get to try chocolate covered goat cheese, and every single one of them goes running to a baking pastry student claiming it is the best thing they have ever eaten and that they NEED to make it into an ice cream (especially spring trimester). So how do I go about doing this, I tried my own recipe once and it was an EPIC fail. im not sure if i should make a dark chocolate ice cream and swirl a softened goat cheese in or make goat cheese ice cream and swirl dark chocolate in or maybe marble chocolate and goat cheese ice cream. If you could come up with something to mimic that flavor then I would be eternally grateful. Thanks so much.

    • Layla: Perhaps the Goat Cheese Ice Cream (pg 62) in The Perfect Scoop might be what you’re looking for. A few chocolate ideas, like tartufo or stracciatella, might add the right chocolate touch, too.

    • Hi, I have looked at a number of ice cream cookbooks and many of them always add lemon juice to fruit ice creams/sherbets/sorbets. Why is that? When I follow these recipes I find that I cannot eat the results, at least not for long, it is so tart. (I mean, lemon on raspberries?) Do your cookbook’s recipes also require lemon? I have not been able to make successful fruit-based ice cream, sherbets, or sorbets since I got my machine.

      I also have not had any luck with making uncooked custard ice creams (it’s been so long that I don’t remember exactly what was wrong with it), or really, ice creams with anything but heavy cream. Half and half and light cream always turn out worse than whole milk which is not as good as heavy cream. It’s delicious but they are too icy and hard after being in the freezer. Heavy cream, on the other hand, has a good texture, but the mouthfeel is a little like drinking heavy cream. Is there any way to compromise the two effects? I have a basic Cuisinart home electric churner.

      Right now my aim is (still!) to make a good basic vanilla ice cream, but with all the recipes out there, I still can’t seem to get it right. Once I do that I hope I can move on to my true goal–that of making fruit ice creams (though your Caramelized White Chocolate Ice Cream sounds like something I’d like too.) Thanks for your wonderful website!

    • Donna: Most fruit and berry ice creams and sorbets use a bit of lemon juice to balance the sweetness (if you reduce the sugar, they’ll freeze too hard.) But you really only need less than a teaspoon per quart, or just a few drops. I don’t know which recipes you’re using, but if it’s too strong, you can dial back the lemon juice, to taste.

      I don’t make uncooked custards since people have concerns about raw eggs, but there are plenty of Philadelphia-style ice creams in my book that don’t have any eggs. (None of the fruit ice creams use eggs, and there’s lots of frozen yogurts, too.)

      Check out my post (linked above) on Making Homemade Ice Cream Softer for tips on how to keep ice cream soft during storage.

    • I was making your chocolate ice cream for a party tonight but I guess I thickened the custard too much; the ice cream totally congealed into a mousse in the fridge last night. What can I do? Should I still churn it? Please help!

    • hi j: You can just give it a brisk whisking and it should thin out and be pourable. That’s mentioned in the recipe for Chocolate Ice Cream (page 26), as something to do if the mixture becomes too thick, to make it churnable.

    • I was recently in Belgium where I tasted yogurt ice cream. Since then I’ve been looking for a recipe. I’ve tried the basic custard with yogurt added as flavoring just before churning. It works out okay but not the same. Any suggestions?

    • Hi Lydia: I’ve not made a Yogurt Ice Cream because I think the egg flavor wouldn’t jibe with the yogurt.

      So I do just a straight Vanilla Frozen Yogurt. There’s a recipe in The Perfect Scoop (pg 49) if you have the book, and if you strain the yogurt first, as indication in the variation, you’ll get a much stronger yogurt flavor.

      Another tip is to add a few granules of citric acid, to perk it up.

    • I tried making your absinthe ice cream today and it turned out soooo yummy, but pretty soft. I have added alcohol to ice cream and sorbets in the past, but cooked it down first…is that what I should do here as well?
      Thanks!

    • david – frequent reader, first time poster (although i’ve had a far-away love affair with elise bauer’s ‘simply recipes’).
      there was a nice article in the local paper this weekend about a woman who chose to change careers from nursing to gourmet chocolate, and i couldn’t help noticing who one of her inspirations was (read to end of article).
      take a bow. ;^)

      http://blog.nj.com/iamnj/2009/09/diane_pinder.html

    • Hi david, i adore ur vanilla icecream recipe ( philadelphia style) ! im wondering if i can somehow use the same recipe to do a chocolate ice cream? i tried the chocolate recipe in Perfect scoop, but the icecream came out with many tiny bits of chocolate. Im pretty sure i melted the chocolate thoroughly. Using chocolate powder came out disastrous , with a coarse sandy texture . Sigh. Please help, i can’t wait to make a successful chocolate icecream! thanks!

    • Hi E: It’s very important to blend the mixture for 30 seconds before chilling and churning it. That step is indicated in the method and breaks up any tiny bits of chocolate and makes the mixture smooth.

    • I’m getting ready to make your luscious-sounding Roasted Plum Ice Cream, and am wondering how much of the liquid to puree with the fruit, or, more to the point, how much puree should there ultimately be to mix with the cream, and about how thick? I’m trying to get the right consistency for freezing with the smidge of alcohol, want the ice cream to set up properly and not be too melty. Thank you!

    • Hi Beth: Am not sure which recipe you’re referring to for Roasted Plum Ice Cream. There’s a recipe in The Perfect Scoop (page 77) where the plums are simmered on the stovetop. If that’s the recipe, then you puree the plums and any liquid and the sugar.

    • We usually drink 2% milk. When making your ice cream, I would like to know how much heavy cream to add to 2% milk so I don’t have to also buy whole milk. Many of the recipes in The Perfect Scoop call for 3 cups of cream in a double recipe (why make one?) The fourth cup of cream from a quart could be used to add to the 2% milk making the recipe cheaper and use the unused portion of the quart.

    • Jerry: I don’t know the exact conversion, but I would say that roughly equal parts cream and 2% milk would approximate whole milk.

      If you’re good at math and want to be extra-precise, heavy cream is approximately 35% fat and whole milk is 8%.

    • Greetings from Dallas!

      As an ice cream fanatique, I’ve very much enjoyed The Perfect Scoop! Everything has been GREAT except my recent attempt at Chocolate-Tangerine Sorbet. It had excellent flavor but was quite grainy. Obviously, I did something wrong with the chocolate, but I THOUGHT it was all melted and it never got too hot. I used Scharffen Berger Semisweet (62 cacao). I would love to perfect this and I’d appreciate any tips making it, preferred chocolates, etc.

      Thanks!
      Deb.

      P.S. I hope you’re coming back to Dallas before too long…!

    • Hi Deborah: I’ve not had that happen before, but with many of the new chocolates, sometimes the higher percentages can be a bit grainy, even when melted. You can melt the sorbet down, warm it enough to melt those bits of chocolate, then whiz it in a blender for about 15 seconds, which should do the trick.

      Would love to come back to Dallas…but for vacation…or for the ribs!
      ; )

    • Wow–what a transformation!

      Now, next time I make this recipe should I use a different chocolate and/or melt the chocolate more completely in the sugar/water syrup before adding the tangerine juice? I was a little nervous about letting the mixture boil….

      You’re the best!

      Thanks,
      Deborah

    • Hi David,
      You are my go-to for all things frozen and delicious, so who else would I turn to with this question?
      I want to make ice cream flavored like an Old Pal cocktail (like a Negroni, but subbing rye for gin), but I’m kind of stumped at how best to attack this problem.
      Do you have any advice?

      Thank you so much,

      Karyna

    • Karyna: I’m not familiar with that cocktail but in general, I don’t advise adding more that 1 tablespoon of 40% liquor to 1 cup (250 ml) ice cream base because it may not freeze properly. Good luck!

    • Like everyone else here, The Perfect Scoop is my go-to ice cream cookbook. Thank you for making such wonderful ice cream accessible to home cooks.

      I’m considering upgrading to the cuisinart supreme ice cream maker ice-50bc, which I know you recommend. My question is, do you use extra removable bowls? And if so, is the ice cream produced in them the same as ice cream made in the built in bowl? I’m trying to decide if I should invest in some of those, too, so I can make different flavours one after the other, since I assume you can’t clean out the built-in bowl directly after making ice cream (it would need to warm to room temperature).

      Many thanks.

    • I do use a Cuisinart ICE-50 for my ice creams and shorbets but have never felt a need to own an extra reusable bowl. Because the insert (bowl) slips out and you can clean it very easily, and can pretty much freeze one flavor right after the other.

      I haven’t done a side-by-side comparison with ice cream made in various machines (who has room?) but am happy with the ice cream that my machine produces. As I mentioned in my post about buying an ice cream maker, most of it depends on your budget, and how often you plan to make ice cream.

    • David,
      I have had great success with so many recipes in the The Perfect Scoop! This week I tried to make the Green Tea Ice Cream recipe and I’m not sure what happened. The recipe calls for 4 teaspoons of matcha, which I was able to find at my Asian market. However, I didn’t get the beautiful green colored ice cream and the flavor was very subtle. I have actually never had Green Tea ice cream and am wondering how strong the flavor and color should be? Thanks! -Naomi

    • Do the recipes in Perfect Scoop easily double, specifically the ones involving the french ice creams?

    • Naomi: I’m not sure why. I’ve made that a number of times and the food stylist made it following the recipe in the book for the photo. Perhaps just add more to the mix until the desired color and taste is achieved next time.

      Ginger: yes, they do!

    • I’m looking for a spumoni ice cream recipe combination. I’ve decided to use a dried tart cherry and pistachio for the middle layer and your own Giandujo gelato recipe minus the chocolate streaks for one of the outside layers, but I am at a loss for a David Lebovitz-worthy third layer which usually consists of some thing pink/red. I’ve made dozens of your flavors and consider your The Perfect Scoop to be the Preeminent book on ice cream. What do you think would finish off this combo? Or, better yet, what three flavors would YOU choose?

    • Hi Jerry: I would go with Raspberry, using frozen ones if they’re not in season where you are. Happy churning!

    • Hello David,

      I am planning on making a Turrón Ice Cream. The recipe found on The Perfect Scoop looks great, but I have turrón available (both types, Jijona and Alicante) and would like to make the ice cream using it.

      I am considering usinga Philadelphia style vanilla Ice Cream as a base and somewhere in the process add the turrón.

      What do you think should I do? Do you make turrón ice cream in some particular way when you have turrón available?

      Thank you very much.

      By the way, The Perfect Scoop is great!

    • Hi Miguel: If you want to incorporate crunch turron into ice cream, simply crush it up and fold it into the finished custard, just after it’s churned. You can use a vanilla base, or maybe try an almond one, or even white chocolate. Glad you’re enjoying the book!

    • Hi: What is the taste difference between custard based ice cream and cream based ice cream? Which one resembles the common store bought ice creams? (I’m in Canada). Thanks.

    • So, the local Oriental Foods Store in my area just received a large shipment of fresh, young Coconut (ie: the ones that are still green). While normally, i’d drink the nectar (the juice on the inside is very thin, consistancy of thin syrup that’s been left out on the counter and warmed up), scoop out the flesh (soft enough to scoop out with a spoon!), and then eat the flesh as is. However, “The Perfect Scoop” has inspired me to experiment with sorbets (sidenote: made a Lemonade Sorbet with Chardonnay using the proportions for Grapefruit-Champagne Sorbet, absolutely heavenly!). I was wondering if you have any suggestions regarding sorbet or granitas involving fresh coconut nectar, coconut flesh, and nothing else (I must decline on the Coconut-chocolate sorbet, as I prefer the taste of coconut without much else except sugar).

    • David, HELP! This is not the first time I’ve made the Cherry Pistachio ice cream from the Williams-Sonoma book, but I take umbrage with their method of putting all the cream and milk etc. into the pot and turning it all into custard (your process of is much better). The other times I made it, I used your process for infusing the milk, sugar and fruit, straining out the fruit, tempering the eggs, then back in the pot to make a beautiful custard, then that into the cream. It was fantastic. This time, I think I let the infusion heat up too much whereas the milk separated. I tried whisking it together before tempering the eggs and then heating it to a custard. It did not thicken nearly as well. Did this prevent the custard from thickening?
      I think I will stick with your tried and true recipes until I iron this one out. I tried to cobble your process with someone else’s ingredients. The ratios were similar to your Honey- Lavender. I have made many of your recipes and truly want to figure out what went wrong. after-all, how else can we experiment and continue your influence? Tomorrow morning I process it. I hope it tuns out ok.

    • Jerry: I can’t comment on other people’s recipes, I’m afraid, so it’s best to contact the author of that book to find out what went wrong with their recipe as they’re in the best position to help you out. Best of luck!

      Bernie: Custard-based ice creams are richer, smoother and creamier, while others, made without egg yolks, are denser and firmer, and a bit harder to scoop. It’s a personal preference.

      Lans: You could whiz up the liquid and pulp, then add about 25% sugar to the volume of liquid/pulp, then maybe a bit of rum, if you like that flavor. Then churn it up.

    • Hi David! I am really enjoying my copy of The Perfect Scoop (yay for Christmas “surprises”), though vicariously for now. While I could probably content myself with buying Berthillon or Pozzetto ice cream in bulk and serving them with your delicious sauces and toppings, I’d love to be able to churn up my own ice cream, too – I’m a bit of a control freak like that. :) Anyway, my question is whether you have tried or can recommend any of the ice cream makers available here in France. I saw above that you recommended BHV and Darty as places to look, but I’d really appreciate any input you may have regarding brands and so on. Thanks, and happy belated birthday!

    • Hi Camille: Glad you’re enjoying the book!

      I have two of these Krups ice cream machines and used them for a while (they cost around €50), until I had to upgrade to a machine with a compressor inside. They work very well (although you need to make sure you have the freezer space. There is also the KitchenAid ice cream attachment, which works well. But be aware that the European mixers only can use the European-based sorbetière bowls, due to EU-mandated modifications.

      You might also check sites like Mister Gooddeal, which has great prices on appliances in France. Happy churning!

    • Hi David

      I’m from Mexico and I’m also studying culinary arts. all of your information has been very useful.

      I just wanted to know a good recipe for making goat cheese ice cream. I just love the unusual.

      thank you.

    • Hi Natalia: There a recipe for Goat Cheese Ice Cream in my book, The Perfect Scoop. Your local bookstore might be able to obtain a copy for you, although I don’t know about availability of English-language books in Mexico.

    • I have your book ,”The Perfect Scoop”, and love it. I lived and worked in Hong Kong for two years, and ate fresh UBE ice cream a lot. But the packaged stuff you get in Asian ice cream stores here is crummy. I intend to visit Mitchell’s if they really have the fresh stuff.
      Isn’t ube just cooked taro, or is it another kind of tuber? I should think one could find it in Asian stores…and in these, I have found packets of powdered ube. I’m wondering if I could use this in making ube ice cream. There’s a general direction on the back which says to just add it to an ice cream mix.
      And another question: I’ve become lactose-intolerant since that time in HK, thus my interest in making my own ice cream. Is there any reason why I can’t use lactose-free milk in your recipes?
      Thanks in advance for the information.
      Nancy HIlty

    • David,
      My wife gave me your book, The Perfect Scoop, for Christmas which has become my daily reading (can not seem to put it down). Do you have a suggestion as a substitute for half and half? I am in Sydney Australia and I have not seen half and half. I made the lemon ice cream a few days ago by using milk and cream, but the cream seems to have separated out and leaves a thick build up on the spoon when eating. I used a full fat milk and a thickened cream (around 36% fat).

      Thank you for such a wonderful book. I have 4 children from 4 years old down to 3 month old twins, and I look forward to making them ice creams for a long time to come using your book!

    • Nancy: I’m not too familiar with Ube. There is a Sweet Potato Ice Cream in The Perfect Scoop. As for dairy substitutes, I can’t offer substitutions because each recipe is different and various dairy alternatives behave differently. I know in the US there is lactose-free milk, but I don’t know about Hong Kong.

      Dennis: You can use 1 part heavy cream and 1 part milk, which approximates half-and-half. I do know that the cream in Australia is a bit richer than in Europe and in the US, so you might want to cut back a bit on that.

    • Hi David!

      I have your book The Perfect Scoop and have tried many of your recipes with excellent results. There are 2 recipes that I have not been able to perfect, the Raspberry Swirl and the Cheesecake Ice Cream with Blueberry Sauce swirled into it. When I made both Ice Creams, the swirled fruit part came out icey. What do you think could be causing this?

      Thanks!
      Tina

    • Hi David!

      I have your book The Perfect Scoop and have tried many of your recipes with excellent results. There are 2 recipes that I have not been able to perfect, the Raspberry Swirl and the Cheesecake Ice Cream with Blueberry Sauce swirled into it. When I made both Ice Creams, the swirled fruit part came out icey. What do you think could be causing this?

      Thanks!
      Tina

    • Because fruit has a lot of water in it, it tends to freeze on the icier side. Check out the tips on How to Make Ice Cream Softer (links in post, above) and perhaps swap out the sugar with something like corn syrup or another liquid sweetener, or add more alcohol, as directed.

    • Hi David.
      I have your book, The Perfect Scoop, and I love it. Thanks for sharing so many amazing recipes! I wanted to see if you had any recommendations for pairing ice cream with Carrot Cake. (Your recipe for Carrot Cake Ice Cream for NY Times looks intriguing by the way). I know this seems a silly question – but I thought the Master of Ice Cream might be the best source. Carrot Cake is my signature cake and since delving into the ice cream world I thought I should develop a fantastic duo. It would be nice to do something a little more interesting than vanilla but not overpower all of the fantastic flavors of the carrot cake.

      Thanks for considering my question!

    • Hi David,
      I have posted questions on the past and you were a great help, so I thought I’d give it another shot. I need help!! I have an ice cream company in Phoenix, AZ. I make small batch artisan ice creams. I am having a reoccuring problem with one flavor…i make a vanilla bean ice cream using raw sugar and a little less egg yolks and cream than I normally would. The base is fine after it is made, no curdling, everything looks perfect. BUT, once it is spun, it comes out with tons of little lumps of what appear to be fat. They are like greasy little bits all throughout the ice cream. This doesnt happen with any other flavor…could it be the raw sugar, or maybe the reduction in yolks from 15 oz to 11 oz? I am at a loss. The machine I am using is a commercial Taylor 104-27 if that gives you anymore information. At first I thought maybe it was because I was leaving the vanilla beans in the base overnight until I spun…so I stopped doing that, but the problems is still occurring (not all the time…it seems to come and go). Any ideas?? Your help would be appreciated!! Thanks:)
      Shannon

    • Christina: I think both Cheesecake Ice Cream and the Goat Cheese Ice Cream would work really well with carrot cake. Perhaps with a few rum-soaked raisins mixed in!

      Shannon: Sounds like you need to speak with a food scientist and either have them come and analyze your recipe using that particular machine, or to talk to the manufacturer.

    • HELLO THERE FELLOW ICE CREAM LOVER! :D

      Well, I was reading your blog and was thinking, “Hey, I wonder if this person knows about Sea Salt Ice Cream? I’m sure he’s heard of a lot of stuff, but maybe not this…”

      Well, I first heard of it in a video game(I think it was made up for that video game too….) When you make it right, it’s a “salty…then sweet” ice cream,popsicleish/thing delight. :D It’s kinda hard to get the amount of salt you put in it to be right, and I always accidentaly scramble a little bit of the egg mixture. D: But I love it, all my friends come over to make some from time to time, then sit on the roof eating it. xD

      I’ll go read the rest of your blog now…or maybe do some of my homework. Your books seem really interesting, I think I’ll go borrow them from the libary when I get the chance~ Ice cream is very important, as you would probably know, to little 14 year old SoCal girls. xD (gosh, summer’s steadly approaching) Thanks for the help on making ice cream. Trips to RiteAid and Baskin and Robbins is good…but home made’s best. :D

    • The Perfect Scoop inspired my new ice cream-making hobby! I’m new to this, and I’m having trouble with grainy ice cream (not ice crystals). Four of the two recipes I’ve made from your book–Guiness-Milk Chocolate and Super Lemon–had excellent flavor, but an unpleasant, grainy texture. The only recipe modification I made was using bittersweet rather than milk chocolate in the Guiness-Milk Chocolate ice cream. Other than that, I followed your instructions carefully. I refrigerated the Guiness mixture for 19 hours and the Lemon mixture for 1 hour before churning, and my canister was frozen for well over 24 hours. Could it be that the sugar and/or chocolate was not fully dissolved in the milk? Or did I overchurn the ice cream? I am using American supermarket brand dairy products and a Cuisinart ICE-20 ice cream maker. Thank you so for your advise!

    • Shannon H: The best way to avoid ice crystals is to make sure the custard or ice cream mixture, if very, very cold before churning, to shorten the churning time. I recommend mixtures sit in the refrigerator overnight before churning, which you did.

      Am not sure if your graininess is butterfat or undissolved chocolate. Since bittersweet chocolate has more cocoa solids, if swapping it out in that ice cream, I’d blend the mixture before churning it. That might solve the Lemon Ice Cream dilemma, too.

    • David,

      I am in the middle of making my gorgeous and amazing wife a banquet for Valentines day (Sunday). The desert will be Tartufi from your book, “The Perfect Scoop”. I made the chocolate ice cream Philly style on Friday night and let it freeze, and tonight (Saturday) I tried to shape the ice cream into the balls, but found that in the middle of summer here in Sydney, Australia, that the ice cream melted too fast for me. I scratched my head and swore a bit then went looking for a solution which I found and I thought it may be a helpful tip to others using your book. I have just scooped the ice cream into a mini muffin silicone baking tray to make the balls, although they will not come out as balls they should still make a great shape when done.

      As for the rest of the dinner I am going to serve up,

      Entrée: Almond crusted Persian feta with roasted beetroot and a garlic balsamic reduction
      Mains:Rotollo served with beetroot risotto and steamed veggies
      Desert: Tartufi

      Thank you for such a wonderful book, what I love the most about your book is that:
      * it is simple to follow
      *great tips
      *fantastic description and tips on ingredients, and,
      * the recipes actually work !

      My kids love the ice cream, my wife loves the ice cream, my neighbours love the ice cream, and most importantly, our dear friend who is suffering from cancer just adores the Raspberry Ice Cream. Thank you.

    • David -

      Love the blog and all of your recipes I’ve tried thus far. Quick question about Philadelphia style ice cream. I know that making French style ice cream accounts for a much more luxurious texture given the added eggs. Plus, it seems to have less likelihood of getting icy in the freezer. However, my mom cannot tolerate eggs. Do you think it would work if I made your Cherry Almond Chocolate ice cream (pgs 60-61) using the Philadelphia style technique (pg 25)? I don’t want to put all the effort in just to end up with a less than superior product. Your input would be greatly appreciated.

      Thanks,
      Regina Carlisle
      Cleveland, Ohio

    • Hi Regina: Yes, that should work quite well. Philadelphia ice cream is less-creamy (and firmer) than yolk-based custard ice cream, so keep that in mind and remove it from the freezer a few minutes before serving if it’s too hard.

      Check out Tips for making homemade ice cream softer, too.

      Dennis: Great idea!

    • Hi!

      I just sort of found your blog last week, while trying to find good pear-ice cream recipes, and — I must confess that the one I ended up trying first was on another blog, but only because I didn’t have enough stuff to make YOUR caramel-pear one.

      1. The pear ice cream I did make has great flavor– it called for a cinnamon stick to be infused in the milk & sugar mixture. But after I finished the ice cream, it had little ’round’ bits in it after freezing it– they felt greasy– and I wonder if it was because that recipe didn’t call for the custard base to be strained? … maybe it was egg proteins that had gotten coated with frozen cream-fat?

      I don’t know if it’s the water content of the pears that I added (perhaps I didn’t cook them down enough) so this ice cream freezes SO hard, I have to set it out for half an hour before I can scoop it, so I might try adding liqueur to it next time– maybe some gin, as I have a pear-infused gin that is delicious.

      2. Last fall I tried a lemon-ginger ice cream made locally, and it’s SO good, I wonder if you could help me concoct a recipe with a good balanced ratio of lemon & ginger?

      3. My first attempt at ice cream late last summer was with locally picked blackberries which I cooked down and strained, and then mixed in with a vanilla ice cream base … oh my word, it was so good.

      I’ll be trying out many of your various recipes quickly in the coming weeks, I’m sure.

      Merci beaucoup,

      Jeanette – in Olympia, WA

    • Have you try making black sesame ice cream that is really jet black? I always wonder how it can be so black when you have to add cream into the mixture. very puzzling…

    • David,
      I bought some Star Anise, planning to make your Anise ice cream from p.36 0f TPS along with the profiteroles.
      Am I to harvest the little brown seeds or is the whole star considered the seed as the clerk at the Pakistani market suggested? Also, are the seeds, be they the whole star or the little brown seeds, to be crushed first? Thanks for a great book. I’ve made many recipes, too many favorites to list. What do you think of the Raspberry-Rose sorbet substituting another red such as a Cab or a syrah?

    • Jerry: That recipes calls for anise seeds, which are different than star anise pods. You could likely use the ones you bought; just crush them whole in a mortar and pestle, and steep until the flavor is satisfactory to your liking.

      Amy: I haven’t tried that, but most professionals to get true, deep-black use Wilton black food coloring.

      Jeanette: I’m unable to offer assistance with other people’s recipes and suggest you contact that author or person that wrote that recipe for guidance. There is a Lemon-Ginger Ice Cream in my book, The Perfect Scoop (pg 43). And I love fresh-picked blackberries, too. You’re lucky to have them!

    • Thanks David. I will love to see a black sesame ice cream recipe from a guru like you :-) I found some recipes online but all of them look grainy.

      Yeah, I got those food coloring gels too but they are kinda smelly. I guess I just need a small amount. I don’t believe those jet black ice cream has only all nature ingredients too!

      I enjoy reading your Sweet Life in Paris! I am half way through already. Can’t wait to try out those recipes.

    • I had to comment back again– just made your saffron-coconut ice cream because I had all the ingredients already (I’m from Sweden, and we bake saffron-sweet rolls with almond paste & cardamom for Christmas every year, which is the main reason I always have it!)

      And OH MY GOSH — it’s SO freakin’ delicious. Wow.

    • I also just made the coconut saffron ice-cream and, yes, while it was one of the most delicious things ever, it also split on me the next day. am i using an inferior brand of coconut milk or what the heck?

    • Hi David,

      I tried to make your Tiramisu Ice Cream from The Perfect Scoop tonight. As is often the case when I work with mascarpone, it broke in my blender before all the sugar dissolved. I realize that I probably blended it too long, but it wasn’t over a minute. Is there any way to salvage this ice cream base? I put it in the fridge to chill it and hopefully re-emulsify it. Do you have any tips for either salvaging this batch or avoiding curdling it in the future?

      I’ve had problems with mascarpone curdling when I’ve made tiramisu in the past. I found that the only way I could avoid it was to gently fold the mascarpone into the egg yolk mixture by hand. What am I doing wrong? I can’t seem to find a lot of commentary online suggesting that this is a common problem.

      Thanks for you help!

    • Auriana: Since mascarpone is a very high-fat cheese, I’ve never, ever seen it break. In general, that happened if it’s heated and an acidic ingredient is added. Since it’s happening to you all the time when you use mascarpone, not just when making this ice cream, I suggest contacting the manufacturer and asking them, or perhaps switching brands.

      suyin: I don’t understand when you mean it “split” on the next day. Is that after it’s been churned and frozen? If so, that’s very odd. If it’s been before churning, you might need to whiz is in a blender, to get it smooth again. Since the coconut-saffron ice cream recipe is from Nicky at Delicious Days, you might want to contact her for further advice.

    • Hello David!
      I made vanilla bean goat’s milk ice cream last week from raw milk from a local cheesemaker’s farm. It was wonderful! She raises Nubian goats for their mild milk and I must say it was not ‘gamey’ at all. I didn’t add any cream to it, just made the custard with eggs. I am curious to try different recipes. Have you made goat’s milk ice cream before?

    • Hi Dragana: I love fresh goat milk, but it’s impossible to find in Paris. They only sell the sterilized stuff, which has no flavor. (If anyone knows where to get some, I’d love to get my hands on it.) I’d love to develop some recipes with it, but at this point, I don’t have any.

      I used to live near a goat dairy and they made the most delicious strawberry- goat milk ice cream, but I don’t know what they did, so I can’t say for sure. But it was amazing.

    • David,
      I agree. Pasteurized goat milk is nasty. I tried making yoghurt with it – horrible!
      I like the idea of adding strawberries to the ice cream next time. Thanks for your response.

    • David,
      Once more, I beg your help. I’m making Profiteroles to be used with the Giandujo gelato. The Profiterole “dough” is runny. I tried adding more flour to the point of too much before it started to thicken, and it never really did. What happened?
      Jerry.

    • Jerry: It’s likely that you didn’t cook the dough enough, until it forms a smooth ball. Or depending on where you live, perhaps your flour was too weak. (For example, in France, the flour is much finer.) Another issue may be your eggs are too large; I use ‘large’ eggs, which do vary, so perhaps try adding one less to your batter the next time.

    • David,

      I am interested in making frozen deserts without any dairy. Specifically, I tasted a salted cashew frozen desert that was amazing and had only cashews, water, salt and sugar. Could you offer any guidance in my beginning to try to replicate it. Are there any standard proportions that I should try? I’ve looked at fruit-based sorbets, but am unsure how the proportions would translate to a nut base.

      I do want to add that I was excited to find your website after returning from Paris, having just happened upon Pierre Herme’s macarons (when we went over to investigate the line out the door). Your’s was the first recipe I saw that seemed anywhere near those amazing confections.

      Thanks so much,
      Diana

    • Hi Diana: I don’t have much experience in specifically dairy-free ice creams, but I’ve made a few recommendations above, for books that specialize in them. The basic proportion of 1 part sugar to 4 parts other ingredients usually works, depending on various factors (what kind of sugar/sweetener, fat, etc.)

      Happy churning!

    • David, I’m a huge fan of your Perfect Scoop book. I bought it a few months ago, and it’s already covered with little splatters of ice cream mixtures because I’ve used it so often! I have a question ~ I ate a delicious mint ice cream at the Foundry in LA recently. It’s different from your fresh mint one (which I’ve made before) in that it almost tasted citrus-y, like a fresh mojito. It was delicately minty, yet still fruity. Any suggestions on how to make a mojito ice cream? My second question ~ how about a good balsamic strawberry flavor? Thanks again!

    • Hi David,

      I love The Perfect Scoop and had great success with its recipes. I just tried the tangerine sorbet, and, while it tasted wonderful, it was gritty. More like a granita, than a sorbet. I used minneolas and, because they’re on the sour side, added a little extra sugar. It chilled for 2 days in the refrigerator. Any suggestions? Also, how long can I keep yolks before I should use them? Will older separated yolks affect my ice cream texture. Thanks!
      P.S. I LOVE the French vanilla, malted milk, and chocolate sorbet.

    • Deborah: Because citrus fruits have a lot of water, the resulting sorbets will likely freeze harder and be slightly grainy. That’s natural because water freezes hard, but you can add some sort of stabilizer, liquor, or alternative liquid sweetener. Check my post, linked above, about Tips for Making Homemade Ice Cream softer for more ideas.

      Egg yolks can be kept in the refrigerator for up to 3 days. They can also be frozen, although it’s advisable to stir a small bit of sugar or honey into them first.

    • Dear David,
      I love your book, thank you.
      Could you recommend an ice cream/gelato class I could take, I would love to and need to perfect my techniques. I hear there are two week long courses one can take in Italy with great gelato chefs.

    • nadia: I haven’t attended any of these schools so can’t personally advise, but Carpigiani Gelato University is one, and this Cordon Bleu-based one is another.

      You can contact them for more information about their courses.

    • Hi David,

      Thanks so much for writing a great book with great recipes! I can now save money, make organic ice cream and know what’s in my food!

      I would like to make a buttermint ice cream. Do you have any suggestions? I would think to make the fresh mint recipe but I’m not sure if I should add the butter to the custard and heat or if I should mix the sugar and butter and a mint extract and sort of come sort of caramelization? Or should I find a buttermint recipe and after it’s finished cooking add it to the custard? Thank =)

    • Hi David,

      I love your blog and I plan to buy your book soon. I make ice cream using a ice and rock salt machine, what I find is that my ice cream freezes to the side of the bowl. Is there something I can do to avoid this?
      It looks nothing like the picture of your caramel ice cream on flickr – one consistent texture throughout

      Thanks

    • Hi David,
      I bought The Perfect Scoop and have made several recipes from it and all were wonderful! However, I have two questions about the Caramel-Pear ice cream:
      What type of pears would you suggest that are less gritty? I used D’Anjou pears because they looked the nicest at the fruit stand and I like the pear-iness of the variety. But the finished ice cream had too much grit for my taste. I melted it down and poured it through a strainer lined with cheesecloth and it removed some grit, but still not enough. Do you know which pear has the least grit?
      Also got a lot of grease coating my spoon and mouth, so when I melted it I added another cup of 1% milk and 1/4 cup sugar and refroze. Still too much greasy coating. This hasn’t happened with other recipes I’ve made from the book, so I wonder if you had any suggestions?
      Thank you very much for a great ice cream book and for having this blog – I enjoy both very much.

    • Hi Martina: Glad you’re enjoying the book! I mentioned in the headnote to the Pear-Caramel Ice Cream recipe to use Comice or Bartlett pears, which are softer and not-gritty, so I’d give one of those a try. They’re a lot more flavorful as well. (Buy a few extras to snack on…)

      As to the butterfat question, I haven’t had the problem. You could try swapping out some milk for the cream, which will make the ice cream firmer to scoop, though.

    • Help! Hi, David ~ I just realized too late (after making your salted butter caramel ice cream batter) that the top shelf of my freezer isn’t cold enough for my freezer bowl to work properly. I found that out after churning my ice cream for almost 45 mins and seeing only slush. My question is: do I have to make new batter, or can I leave the slush (it’s really like part liquid part slush) in the fridge and try to churn it again in a properly frozen freezer bowl?

    • Jen: Generally speaking, yes, you can re-freeze ice cream (custard based ones). Sometimes bases can get little bits of butter in them is overchurned, so just a work of caution.

      That ice cream doesn’t get as hard as other ones due to the caramel–which alot of people like. But do give it a try again.

    • Thanks, David. I know it’s my ice cream bowl because this is actually my 3rd time making your salted butter caramel ice cream ~ the first two times were totally delicious. Everyone out there needs to try this recipe if they haven’t already!!!! Anyhow, I looked after refrigerating the slush/batter overnight and there’s a thick layer of foam on the top. Other than that, looks about the same consistency as before I churned it. Should be fine, right?

    • Hi David,

      I tried doing your Roasted Banana Ice cream recipe from the Perfect Scoop, and when I started churning the mixture inside my pre-frozen tub ice cream maker, I started to get white clumps. Upon tasting, it was actually cream that was clumping.

      I reheated the mixture and the white clumps melted away into the mixture. I’ll be chilling the mixture again, then putting it back to the ice cream machine tom.

      I’d like to know what went wrong and how I could fix it. Any help would be appreciated.

    • Kelvin: I don’t understand how that could happen. It sounds like they were lumps of cream, which should have dispersed when the mixture was blended. I don’t know how cream could reform into clots during churning?

    • Hi David,

      I’m thinking because of the cold temperature of the ice cream tub, the liquified fats hardened again. I asked a friend of mine who took some courses in culinary school and she said that I might have heated my mix too quickly which made it “coagulated”? I do have a picture of the mix with the solids in it after I took it off the ice cream maker machine. Would you mind if I send it to you?

      I’m using fresh pasteurized (but not homogenized) organic cream straight from a farm but I stored for a week or so in the freezer, before using it. I’m really stumped with this problem.

      Thanks for the help!

    • David,

      I’ve been studiously using your book for gelato this spring and summer, but I’m having difficulty creating/finding a decent recipe for rose gelato. You’ve likely come across the flavor as I have, did you ever develop a good recipe? I’d love to try it!

      By the way, I’ve also had butter forming at the bottom of the pan as the previous posts report. I just avoid scraping the bottom when I decant. We use the Delonghi gelato maker, it is a great machine otherwise.

      Thanks!

    • Kelvin and Ellen: As you’ve discovered, dairy products (and machines) differ and when I create recipes, I try to use products are close to what are available where others might live. The products I use are pasteurized and homogenized. Regional differences in cream (butterfat) do exist and I’ve not had, or seen, either of those problems that you’ve mentioned. Perhaps calling the manufacturer of your machine will yield an answer specific to that appliance.

    • Hi David,

      I’m curious as to how much and which type of chocolate you would add to your malted milk ice cream recipe to make it chocolate malt. I’ve been dying for a good chocolate malt lately and think that ice cream would definitely hit the spot. Thanks so much!

    • Hiya David,
      I have jsut made ice cream (the Toasted Almonds and Candied Cherries one from your book). I did everything according to recipe but while I was cleaning all my utensils and my counter top, I looked over my book and found that it said specifically to use egg YOLKS. Immediately I remembered that I had used the whole eggs including the whites. I wanted to ask if it’s okay to still eat the ice cream or if the ice cream will have any flavor differences. It’s already in the fridge freezing and waiting to be churned on the ice cream maker. I feel like a complete failure not seeing the yolk part–and this is my fifth time making ice cream! Many thanks for your help, ahead of time, Karen

    • Karen: Yes, you can use whole eggs in ice cream. The reason most recipes don’t is because egg whites cook at a much lower temperature than yolks–which is why a sunny side up egg looks like it does, with firm white and soft center.

      So if you’re making a custard with whole eggs, the whites will cook first. Any bits you’ve likely strained out, when you passed the custard through the strainer. Egg safety rules suggest that eggs get cooked to at least 160ºF (72ºC), which you’ve presumably done if you’ve made a custard. Happy churning!

    • Hey David,
      Would you happen to know if the room temperature affects the freezing abilities of an ice cream maker? I’ve been wanting to invest in an ice cream machine, but I’m worried that because I live in a hot and humid country, the surrounding heat might affect how well the ice cream freezes in the machine! Any advice you have would be greatly appreciated.
      Thanks!

    • Bonjour David,
      I have searched but not yet found an answer to this question: In the Vanilla Ice Cream, custard style, p. 24 of TPS, why is vanilla extract added? Is it really needed, does it affect the texture? I use Tahitian vanilla pods that I buy from Goumanyat, so they’re already quite flavorful and of good size and freshness.
      We’ve run into you at the Bastille market several times on visits, and last September also at Breizh. Looking forward to another trip this September!
      Thanks for any advice.
      Chuck

    • Hi Chuck: It’s because to me, the bean and the extract are somewhat different flavors; the bean is deeper and the extract is ’rounder’ and more perfumed. So I use both.

      Nikki: It shouldn’t, as people make ice cream is all sorts of climates. My apartment is over 100ºF in the summer, and my machine works fine. However I do recommend contacting the manufacturer of the machine you plan to buy first as they’re best equipped to tell you about the specific requirements of their machines.

    • Merci bien,
      Chuck

    • Hi David,

      I’ll be devoted to you forever if you can come up with a recipe for Speculoos ice-cream or Gelato ;-)
      I had so much of both while in Paris & would love to be able to recreate it at home. Thanks in advance!

    • There’s a recipe for Lemon Speculoos Ice Cream in my book, The Perfect Scoop (pg 87). Am not sure what kind you had in Paris, but mine combines both flavors.

    • Hi David (and any other readers)

      I purchased your Perfect Scoop book when I purchased the Kitchen Aid ice cream attachment. I’ve been having a lot of fun with both. I had a question regarding making Stracciatella. When I melt the chocolate –gently– in a double boiler, it doesn’t exactly get to the consistency where it pours in a thin stream. Adding it to the churning ice cream in more like chunks or large drops, of which quite a bit gets onto the dasher. Is there a specific kind of chocolate that will melt to the desired consistency? I have been adding butter to the melted chocolate to make it easier to add to the churning ice cream, but don’t want to dilute the chocolate. I had been using Bakers semi-sweet chocolate, and wonder if some of my better chocolate (Sharfenberger bittersweet) might be better.

      Thanks!!
      Joel

    • It’s likely that it’s the Bakers chocolate, which perhaps doesn’t have all that much cocoa butter, like better quality chocolates. In the post for Mint Chip Ice Cream, you can see how fluid mine was. I would dial up to a better brand or some people add a small bit of vegetable shortening to smooth out less-fluid chocolate, although I prefer just to use the right chocolate in the first place. Happy swirling!